You will discover how the right knife for the right job will give you great results.
DurationThis course will leave you with the confidence to be able to select and correctly use a range of knives.
Typical areas covered:
Pippin’s Cookery School was founded by Caroline Jones and her desire to pass on her enthusiasm and knowledge to others. Caroline trained at the prestigious Leiths School of Food and Wine gaining her Professional Chefs Diploma in 2001. From this, she began her career in Food working both as a private chef and in catering both in the UK as well as in Australia. In 2003 Caroline returned to Leiths as a Lecturer and Class Teacher training those people searching for a career within the Food Sector. Caroline has now set up her own cookery school based on all her professional experience both within the industry and within teaching. Her relaxed and informal manner of passing on her knowledge will leave those attending a course not only with newly developed skills but also with a newfound confidence.
If you want to save time in the kitchen and perfect your julienne, batons and chiffonade, this is the class for you.
In this class, our chefs will kick off the day by explaining how to buy, sharpen, and maintain the essential knives any home kitchen needs. You’ll then move onto deconstructing a whole free-range chicken, before using the cuts to prepare two delicious dishes
The first lesson in a cook's training is to learn to select, handle and maintain knives. Each knife has a specific purpose for which it is best suited. Learning to use each knife confidently and accurately takes a great deal of practice.
Learn an array of professional knife skills plus some essential cookery techniques that will get you working like a pro in the kitchen.
This half-day class will allow you to hone your skills and learn new ones, as well as understand the principles of good cooking.
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